Cranberry, Kale and Quinoa Stuffed Poblano Peppers and Duck Tacos
Level
Easy
Print
Print Recipe
- Ingredients
- Instructions
- Ingredients for Cranberry, Kale and Quinoa Stuffed Poblano Peppers and Duck Tacos
- 2 Poblano peppers
- 3 cups kale, chopped
- 3/4 cup dried cranberries
- 2 Tbsp canola oil
- 1/4 cup cilantro, fresh, finely chopped
- 1/2 head of roasted garlic, chopped
- 2 Tbsp cream cheese
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup quinoa
- 2 cups water
- Salt and pepper to taste
- Duck Breast Taco:
- 1 duck breast
- 2 corn tortillas, grilled
- 1/4 cup cranberry and apple salsa*
- 2 Tbsp cranberry chipotle sour cream*
- Salt and pepper to taste
Directions
- Roast Poblano peppers over open flame then cool, cut in half, deseed and set aside.
- Cook quinoa with water, salt and pepper, then cool. Roast garlic, then cool.
- Saute kale in canola oil until wilted, approximately 3 minutes, and then cool.
- Combine cooked quinoa, kale, cranberries, cheeses, cilantro and roasted garlic; season with salt and pepper to taste and mix well.
- Stuff halved Poblano peppers with this mixture. Place on a sheet pan and roast at 350 degrees for 10-12 minutes. Serve hot with tacos.
- Duck Taco: Score skin side of breast with cross pattern. Season duck breast with salt and pepper and sear in a saute pan skin side down until all fat is rendered out.
- Flip over and cook for additional 3 minutes until medium rare; set aside to rest.
- Slice duck thinly on a bias, lay slices on the grilled tortillas, top with cranberry apple salsa and drizzle with cranberry chipotle sour cream.
Source
- Danny Avenel
- Ingredients for Cranberry, Kale and Quinoa Stuffed Poblano Peppers and Duck Tacos
- 2 Poblano peppers
- 3 cups kale, chopped
- 3/4 cup dried cranberries
- 2 Tbsp canola oil
- 1/4 cup cilantro, fresh, finely chopped
- 1/2 head of roasted garlic, chopped
- 2 Tbsp cream cheese
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup quinoa
- 2 cups water
- Salt and pepper to taste
- Duck Breast Taco:
- 1 duck breast
- 2 corn tortillas, grilled
- 1/4 cup cranberry and apple salsa*
- 2 Tbsp cranberry chipotle sour cream*
- Salt and pepper to taste
Directions
- Roast Poblano peppers over open flame then cool, cut in half, deseed and set aside.
- Cook quinoa with water, salt and pepper, then cool. Roast garlic, then cool.
- Saute kale in canola oil until wilted, approximately 3 minutes, and then cool.
- Combine cooked quinoa, kale, cranberries, cheeses, cilantro and roasted garlic; season with salt and pepper to taste and mix well.
- Stuff halved Poblano peppers with this mixture. Place on a sheet pan and roast at 350 degrees for 10-12 minutes. Serve hot with tacos.
- Duck Taco: Score skin side of breast with cross pattern. Season duck breast with salt and pepper and sear in a saute pan skin side down until all fat is rendered out.
- Flip over and cook for additional 3 minutes until medium rare; set aside to rest.
- Slice duck thinly on a bias, lay slices on the grilled tortillas, top with cranberry apple salsa and drizzle with cranberry chipotle sour cream.
Source
- Danny Avenel
